When arriving on Phu Quy Island, beyond the landscapes and local culture, the biggest highlight for most travelers is its fresh, naturally sweet seafood. Among the must-try specialties are: king crab (cua huỳnh đế), moon crab (cua mặt trăng), red grouper, tiger grouper, lobster, slipper lobster (tôm mũ ni), and various types of sea snails. All are caught directly from the island’s pristine waters, giving them exceptional flavor.
King Crab (Cua Huỳnh Đế)
King crab is considered the No.1 seafood to try when visiting Phu Quy. It’s no coincidence that this crab is called the “king of crabs”. It has a hard, reddish-pink “armor,” spiky shell, and large, firm claws.
Its meat is firm and sweet like lobster, while the roe is creamy and rich in nutrients. In the past, this crab was reserved for royalty during springtime, hence its name. Today, Phu Quy’s king crab remains famous for its exceptional flavor.
Best ways to enjoy:
- Steamed king crab with lime–salt–green chili
- King crab porridge
Chefs recommend minimal seasoning—no cheese, butter, garlic or strong spices—so the crab’s natural sweetness shines through.
Moon Crab (Cua Mặt Trăng)
Moon crab is named for the large circular moon-like spots on its shell. It hides in coral crevices and moves slowly, making it easy for fishermen to catch during nighttime dives. A decade ago, moon crab was abundant, but it has become rarer in recent years, increasing its value.
Before cooking, moon crab usually costs 400,000–600,000 VND/kg depending on size—and often sells out before tourists can buy it.
Locals say travelers seek moon crab out of curiosity; but once they taste it, they become “addicted.” Its sweetness and aromatic meat are unlike moon crab found anywhere else in Vietnam.
Best ways to enjoy:
- Steamed (to retain natural sweetness)
- Boiled with coconut water
- Grilled over charcoal
Dip the meat in lime–salt or Tay Ninh chili salt and enjoy the rich, sweet flavor that fills the whole mouth. Moon crab meat is firm, and the claws contain thick, satisfying chunks of meat.
For Phu Quy islanders, moon crab is even more precious than king crab—often used as an offering on ancestral altars during Lunar New Year.
Grouper (Cá Mú)
Grouper is another Phu Quy specialty, prized for its naturally sweet, firm flesh. Some fish weigh over a kilogram, with thick fillets and minimal bones.
Most recommended dish:
- Whole grilled grouper
The fish is cleaned, gutted, and grilled directly over hot charcoal. The skin crisps slightly while the meat stays juicy. Dip each bite of white, tender fish in the island’s famous Phu Quy fish sauce—simple but unforgettable.
Travelers often say that the first bite of grilled grouper is enough to make them fall in love with the island’s cuisine.
Other popular preparations include:
- Grouper sashimi with mustard
- Grouper hotpot
- Grouper porridge
- Sour grouper soup
- Steamed grouper
Slipper Lobster (Tôm Mũ Ni)
Known elsewhere as “shovel lobster” or “slipper lobster,” this crustacean is abundant in Phu Quy’s warm seas. Fishermen can catch it year-round.
There are several varieties, but the white and red slipper lobsters are considered the best. Their flesh is snowy white, sweet, and firm, without being too rich. Nutrient content is high, making them a premium delicacy in many restaurants.
Best ways to enjoy:
- Steamed slipper lobster
- Grilled with lemongrass, garlic, and chili
- Salt-roasted
More elaborate dishes include:
- Butter-fried slipper lobster
- Slipper lobster steamed with snow fungus (a highly nutritious combination)
Serve with lime–salt or wasabi for the perfect balance.
Giant Sea Snail (Ốc Giác / Emperor Snail)
Known as “emperor snail” due to its size, this species can weigh up to 1.5–2 kg and live for over 30 years. Its shell is large enough to be used as a ladle.
The meat is divided into two parts:
- White “cùi” meat – crunchy and sweet
- Brown inner meat – soft and buttery
Important: During preparation, cooks must remove the “hòn hôi,” a sac similar to fish bile. If broken, it can make the entire snail taste bitter.
Best dishes:
- Boiled emperor snail
- Grilled emperor snail
- Stir-fried with lemongrass or butter
- Snail porridge
- Emperor snail salad (the most famous preparation)
In salad form, fresh snail meat is mixed with banana blossom, green mango, herbs, fish sauce, vinegar, chili, and topped with peanuts and fried shallots. It’s enjoyed with rice crackers or shrimp crackers.
This dish is especially delicious during the rainy season, when the snail’s meat is at its best.
A Flavorful Journey Through Phu Quy Island
From noble king crab to rare moon crab, from hearty grouper to luxurious slipper lobster, Phu Quy’s seafood reflects the purity of the island’s waters. Each dish is simple, rustic, and cooked with respect for the ocean—making every bite unforgettable.
